Description
This recipe is a game-changer, combining tender shredded chicken with creamy queso, flavorful spices, and your favorite taco toppings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10 oz) can Rotel tomatoes and green chilies, undrained
- 1 (14 oz) can black beans, drained and rinsed
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Flour or corn tortillas, for serving
- Optional toppings: chopped fresh cilantro, diced tomatoes, sliced jalapenos, diced avocado, sour cream
Instructions
- Prepare the Slow Cooker:
- Place the chicken breasts in the bottom of the slow cooker.
- Add Ingredients:
- Add the Rotel tomatoes and green chilies, black beans, cubed cream cheese, shredded cheddar cheese, chili powder, cumin, garlic powder, salt, and pepper to the slow cooker.
- Cook Slow and Low:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken:
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
- Mix and Adjust:
- Stir the shredded chicken and cheese mixture until well combined and creamy. Taste and adjust seasoning, if necessary.
- Serve and Enjoy:
- Serve the queso chicken mixture warm in flour or corn tortillas, topped with your favorite taco toppings such as chopped fresh cilantro, diced tomatoes, sliced jalapenos, diced avocado, and sour cream.